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Pepper chicken


Boneless Chicken -250 gms (medium pieces)
Onion – 2 nos.
Tomatoes – 2 nos.
Green chilli – 3-4 nos.
Coriander – medium bunch
Coconut – 3 pieces.
Oil – 150 gms.
Salt to taste


## Grind garlic, coconut and tomato and set aside.
## Add water to tamarind pulp measuring 2 glasses.
## To this, add turmeric powder, chilli powder and salt and keep aside.
## Pour oil in a pan. Add mustard seeds. Fry finely cut onion and green chilli pieces.
## Add tamarind water and then garlic, coconut and tomato masala.
## As it starts to boil, add fish.
## Do not cover. Let the contents cook on low flame.
## In 10 minutes fish kuzhumbu will be ready to serve.
## Check if it has reached the desired consistency
Tips: Cooking in gingely oil and adding a spoonful of fenugreek seeks after mustard seeds adds zing to your dish.

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